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Female
I just wanted to share what I did for a pumpkin pie crust.
I crushed a bag of gluten free ginger snaps and mixed it with melted butter. I spread it in the pie plate and otherwise did the pie filling as always. I use the recipe on the Libby's pumpkin can. I also have just made a "pie" with the filling, no crust. I cook it as directed on the can.
Everyone in the family said they actually preferred the cookie crust to the regular pie crust, and requested it this way for Thanksgiving this year.
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